Name: Udon Noodles in a Miso-Clam Broth
Ingredients: 1 lb Littleneck clams; scrubbed; 1/2 c Sake; 1 tb Ginger; julienned; 2 Shallots; sliced; 1/2 tb Minced garlic; 1/4 c Miso paste; light; 4 c Chicken stock; 1 c Shaved fennel; 1 pk (8 oz) udon noodles; Salt; Pepper; Chopped scallions

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CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1	lb	Littleneck clams; scrubbed
1/2	c	Sake
1	tb	Ginger; julienned
2		Shallots; sliced
1/2	tb	Minced garlic
1/4	c	Miso paste; light
4	c	Chicken stock
1	c	Shaved fennel
1	pk	(8 oz) udon noodles
		Salt
		Pepper
		Chopped scallions

INSTRUCTIONS

GARNISH
COOKING LIVE SHOW #CL8941
All recipes courtesy of Ming Tsai
In a very hot sauce pan, add the clams and stir. Add the sake and
immediately cover to steam open the clams. Add ginger, shallots, garlic and
miso and cook until soft. Add chicken stock and reduce by 20 per cent.
Taste for seasoning. Add fennel. In a saucepan blanch the udon noodles in
salted boiling water. Plate noodles in large serving bowls and ladle broth
and clams over noodles. Garnish with chopped scallions. Posted to Digest
eat-lf.v097.n205 by "Tina D. Bell" <tdbell@altair.csustan.edu> on Aug 13,
1997

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